Kale Rapini with Buttered Leeks

Sublime herb- and cheese-kissed crumbs finish these sautéed greens.

1 bunch kale rapini, washed and trimmed of tough stalks
1 medium leek, whites and pale green parts only, chopped
3 tablespoons butter
4 tablespoons olive oil
¼ cup Panko-style bread crumbs
1 teaspoon chopped fresh thyme
1 tablespoon grated Grana-style cheese
Sea salt and fresh ground pepper
Lemon wedges for garnish

1. Heat 1 tablespoon butter and 3 tablespoons olive oil in a large frying pan. When the foaming subsides, add the breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Transfer the mixture into a bowl and leave to cool, then stir in grated Grana.

2. In the same frying pan, melt the additional 2 tablespoons of butter and add leeks, cooking over medium-low heat until the leeks are soft and almost caramelized. Add remaining tablespoon of olive oil, turn heat to medium-high and add in kale rapini, sautéing until slightly wilted.

3. Arrange kale and leeks neatly on a warmed serving dish and scatter over the bread crumbs. Garnish with lemon wedges and serve immediately.

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